Organic Meat and Veggie Salad

• About 8 oz. freshly-cooked or leftover organic grass-fed steak, sliced very thin (lamb, chicken or other leftover meats from pastured animals can be substituted)
• 6 cups mixed salad greens, torn in small pieces
• 1 cup fresh herb leaves (mint, cilantro, basil or a combination)
• 1/4 cup minced red onion
• 1 medium cucumber, peeled and diced
• 1 small fresh hot red chili, minced
• juice of 2 limes
• 1 tablespoon expeller-pressed sesame oil or extra virgin olive oil

1. In a bowl, toss greens with herbs, onion, cucumber and chili.
2. Mix lime juice and sesame or olive oil in a small dish for the dressing. Toss half of this with the greens. Transfer greens to a serving platter.
3. Place the beef slices over the greens. Drizzle with remaining dressing and serve.

Makes 4 servings